2 tablespoons olive oil
1 medium yellow or white onion, finely chopped (about 1 cup)
1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
1 tablespoon tomato paste
4 medium cloves garlic, finely chopped (about 4 teaspoons)
2 teaspoons ground cumin
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 bay leaves
1/2 cup dry white wine
1 1/2 pounds ground beef
1 cup diced canned tomatoes
2 tablespoons Worcestershire sauce
1/3 cup raisins
1/2 cup pimento stuffed olives plus 2 tablespoons brine
2 tablespoons capers
1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes
Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.
Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.